Guest guest Posted May 8, 2005 Report Share Posted May 8, 2005 PINEAPPLE AND BANANA CAKE 4 heaped tsp egg replacer powder 1/4 cup pineapple juice 1/4 cup silken tofu 2/3 cup oil 2 medium ripe bananas, mashed 1/2 cup drained crushed pineapple 1 1/4 cups caster sugar (superfine granulated sugar) 1 1/3 cups brown (or white) rice flour 2/3 cup potato starch 1 tsp scant xanthan gum 4 tsp GF baking powder 2 tsp ground cinnamon Icing: 250 g (8 oz) vegan cream cheese (1 tub Toffuti) 1/4 cup icing sugar (confectioners/powdered sugar) 1/2 cup soy milk powder 1 small mango, thinly sliced (-OR- tinned mango -OR- paw paw -OR- pineapple, sliced thinly) glace' pineapple to decorate (optional) (-OR- mango slices AND/OR banana slices) Heat oven to 180C (350C). Grease and line two 9 " (23 cm) round cake pans and dust the sides with flour. Whisk egg replacer and pineapple juice together until fluffy. Add silken tofu and whisk until smooth. Add oil and whisk again. Set aside. Mix together mashed bananas, crushed pineapple and caster sugar. Sift together brown rice flour, potato starch, xanthan gum, baking powder and cinnamon. Add to bananas and mix together. Add egg replacer, juice and oil mixture. Mix well. Pour evenly into two prepared pans. Bake for 35 minutes or until a skewer comes out clean. Leave in to cool in tin for 10 minutes before turning out onto a wire rack to cool completely. Icing : Beat together cream cheese, soy milk powder and icing sugar until light and fluffly. Spread 1/3 of icing on first cake. Arrange the mango slices (or paw paw or pineapple) over the icing. Place 2nd cake on top. Ice the top with remaining icing. Decorate with pieces of glace pineapple (or mango slices and/or banana slices), if desired. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 9, 2005 Report Share Posted May 9, 2005 Hi ! my son is allergic to soya too.. so can u suggest any alternatve to silken soya...? otherwise the reicpe sounds great... Priya --- Kim <bearhouse5 wrote: > PINEAPPLE AND BANANA CAKE > > > 4 heaped tsp egg replacer powder > 1/4 cup pineapple juice > 1/4 cup silken tofu > 2/3 cup oil > > 2 medium ripe bananas, mashed > 1/2 cup drained crushed pineapple > 1 1/4 cups caster sugar (superfine granulated sugar) > > 1 1/3 cups brown (or white) rice flour > 2/3 cup potato starch > 1 tsp scant xanthan gum > 4 tsp GF baking powder > 2 tsp ground cinnamon > > Icing: > > 250 g (8 oz) vegan cream cheese (1 tub Toffuti) > 1/4 cup icing sugar (confectioners/powdered sugar) > 1/2 cup soy milk powder > 1 small mango, thinly sliced > (-OR- tinned mango -OR- paw paw -OR- pineapple, > sliced thinly) > > glace' pineapple to decorate (optional) > (-OR- mango slices AND/OR banana slices) > > > > Heat oven to 180C (350C). > Grease and line two 9 " (23 cm) round cake pans and > dust the sides > with flour. > > Whisk egg replacer and pineapple juice together > until fluffy. > Add silken tofu and whisk until smooth. > Add oil and whisk again. Set aside. > > Mix together mashed bananas, crushed pineapple and > caster sugar. > Sift together brown rice flour, potato starch, > xanthan gum, baking > powder and cinnamon. > Add to bananas and mix together. > Add egg replacer, juice and oil mixture. Mix well. > Pour evenly into two prepared pans. Bake for 35 > minutes or until a > skewer comes out clean. > > Leave in to cool in tin for 10 minutes before > turning out onto a > wire rack to cool completely. > > Icing : > Beat together cream cheese, soy milk powder and > icing sugar until > light and fluffly. Spread 1/3 of icing on first > cake. Arrange the > mango slices (or paw paw or pineapple) over the > icing. Place 2nd > cake on top. Ice the top with remaining icing. > Decorate with pieces > of glace pineapple (or mango slices and/or banana > slices), if > desired. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 9, 2005 Report Share Posted May 9, 2005 As this recipe has 2 bananas in it you may be able to leave out the tofu. Just keep an eye on the consistency of the mix and add a little extra juice if it looks a little dry. Actually, I did " um and ah " about using the tofu when I was converting the recipe. If you do try it without, let us know how it works. Kim. PS I added a picture of the finished cake to " Photos " - lst , Priya <sripriya25> wrote: > Hi ! > my son is allergic to soya too.. so can u suggest any > alternatve to silken soya...? otherwise the reicpe > sounds great... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 10, 2005 Report Share Posted May 10, 2005 Hi Becky, The stars are actually cut out of mango slices - canned mangoes, fresh are out of season here. I used a little cookie cutter that I originally bought to cut out carob stars for my sons birthday cake. Kim , Becky Leppard <becky@l...> wrote: > Kim, > > Thanks for posting the picture! The cake looks so yummy!! How did you > cut out the stars? Are the stars made out of pineapple? > > Becky in Fl ] Quote Link to comment Share on other sites More sharing options...
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